Qualitative Analysis of Colour Additives and Adulterants In
ISSN(Online): 2319-8753 ISSN (Print): 2347-6710 International Journal of Innovative Research in Science, Engineering and Technology (An ISO 3297: 2007 Certified Organization) Vol. 4, Issue 11, November 2015 Qualitative Analysis of Colour Additives and Adulterants in Festival Sweets Shazia Khanum Mirza1, Sayyad Sultan Kasim2 Research Student , Department Of Chemistry, Maulana Azad College of Arts, Sci. & Com. Aurangabad (M.S) India1 Assistant Professor, Department Of Chemistry, Maulana Azad College of Arts, Sci. & Com. Aurangabad (M.S) India2 ABSTRACT: In this study we have taken different popular sweets samples these are raw material, standard, substandard and loose sweets samples etc. which are mostly consumed by the common people during festive season which include khoya, sugar, Desi Ghee, Besan, Dry fruits, saffron, silver paper, Barffi, pedda, Besan loddo, kajju katlli, Rabbdi, Rasgolla, Gulab Jamun etc. that are available in the local market of Aurangabad (M.S), which is chemically analysed for their colour additives and adulterants present in them. The chemical tests revealed presence of colour additives and adulterants such as starch in khoya and khoya products, chalk powder in sugar, Dalda in Desi ghee, starch in Basan, metanil yellow dye in saffron, coloured peanuts in pista, aluminium foil & plastic film in silver paper, starch in Barffi, Basan Loddo, Gulab Jamun and kaju katli respectively, bloating paper in Rabbdi, colours additives in Barffi and pedda. Hence, this study is to make society aware of addition of colour additives and adulterants in sweets (Mithai) during festive season. KEYWORDS: food, material, additives, adulterants, transfats, toxic, sweets. I.INTRODUCTION India is the country of festivals and sweets are the most important part of these celebrations.
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